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Icelandic style fish stew

Por Cathy Vogn


5 Qt Saladmaster Titanium Pot


  • 350 g new potatoes, cut into halves or quarters depending on size
  • 2 L homemade fish broth, or prepared low sodium
  • 700 g firm white fish, cut into pieces (sea bass, cod, hake, sea bream…)
  • 250 g shrimps, peeled and skinned, sliced
  • 350 g tomatoes, seasonal variety, chopped with their juices included
  • 1 medium onion, chopped or with cone 2
  • 2 celery stalks, washed and finely chopped, or with cone 2
  • 2 carrots cut into very small cubes
  • 2 garlic cloves, grated or with cone 1
  • 120 ml of white wine
  • 2 tablespoons tomato paste (33 g)
  • Salt and pepper to taste
  • Extra Virgin Olive Oil
  • 2 tablespoons fresh parsley leaves, chopped (8 g)
  • 2 tablespoons chopped fresh chives (6 g)


  • Preheat the 5 Qt Saladmaster Titanium Pot, try the drop of water that is perfectly preheated
  • Add a splash of extra virgin olive oil, onion, celery, carrots and garlic
  • Sauté for 6 – 8 minutes until onions soften
  • Add the white wine and cook for 6 – 8 minutes until the wine is slightly reduced
  • Add tomato paste, potatoes and fish broth
  • Cover up
  • When valve clicks, reduce fire to minimum
  • Simmer for 30/40 minutes, until potatoes are soft and cooked
  • Add chopped fish, shrimp and tomatoes
  • Raise the temperature to medium power
  • Cover up
  • Wait to click and lower temperature to minimum
  • Cook between 8/10 minutes until the fish is done, depending on the thickness of the fish we must cook more or less minutes
  • Taste the fish stew give the point of salt and freshly ground pepper
  • Serve fish stew topped with chopped parsley and chives


  • Replace fish stock with low-sodium vegetable broth
  • Replace chives and fresh parsley with other fresh herbs, such as thyme, basil, or cilantro
  • Use the seasonal fish recommended by your fishmonger